The Maillard reaction and food allergy: Impacts on sensitization and on elicitation

Abstract

The Maillard reaction, alias glycation, is a non-enzymatic reaction between free amino groups of proteins and reducing sugars in foods upon heating. Glycated proteins interactions with specific receptors on antigen presenting cells, which leads to a modified immunological response. Aggregation of glycated proteins also changes their immunological properties. Literature is sometimes conflicting, emphasizing the need for rigorous standardization of experimentation.